Braised Whole Duck with Cordyceps

Braised Whole Duck with Cordyceps

　　[Ingredients/Seasonings]

　　 　　One 1800g plump, skinless duck, 15g cordyceps, 50g ham, 10g salt, 10g MSG, 15g Shaoxing wine, 15g ginger slices, 20g scallions, 100g superior stock.

　　 　　[Preparation Process]

　　 　　1. Briefly blanch the skinless duck in boiling water to remove any fishy smell and blood, then take it out and rinse. Rinse the cordyceps. Slice the ham thinly.

　　 　　2. Place the duck in a heatproof container, top with cordyceps, ham slices, scallions, ginger, and Shaoxing wine. Add the superior stock and seasonings, then cover tightly with parchment paper. Steam in a steamer for about 2 hours until the duck is tender. Remove, discard the scallions and ginger, and insert the cordyceps into the duck before serving.

　　 　　Features: Rich original flavors, delicious and tender texture.